The Restaurant Times

JANUARY 13, 2022

A survey conducted by Too Good To Go indicates that more than 1/3rd of the bakery output in the UK ends up being wasted. This is where it is recommended to start a waste-free bakery. Research by Too Good To Go states that around 50% of the UK bakeries have a documented plan in place to reduce food waste. Source: Pinterest.

Waste 52

Waste Kitchen Safety Equipment Social Media 52

7 Shifts

JANUARY 31, 2024

Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. Some restaurant managers work directly with the chef to plan menu item selection or daily specials. Log item transfers and wastes. Stock incoming inventory.

Management 398

Management Management Kitchen Safety Front of House 398

The Wine Knitter

OCTOBER 8, 2023

Investment in special machinery reduces water usage, and all wastewater from winemaking is collected, treated, and reused in vineyard irrigation. Label paper is 30% Post Consumer Waste and FSC Certified. 100% of label waste is recycled and used to create gigafuel powering vehicles and is also used in decking material.

White Paper 130

White Paper Compost Vineyard Recycling 130

Modern Restaurant Management

MARCH 18, 2024

Culinary methods and sources of inspiration for menus and venues were also part of this group’s discussion. Eighty-six percent of dames surveyed agreed that chefs have become trusted sources of knowledge beyond the menu. Ninety-two percent agreed that chefs are gaining recognition for their philanthropic efforts around the world.

2024 186

2024 Fast Casual Food Truck Allergens 186

Modern Restaurant Management

DECEMBER 28, 2023

Two out of three gift cards were bought to commemorate a special occasion and 87 percent featured a written note. Sourcing will also be a priority for many chefs, working with global salt producers to identify salts from around the world and understand their history and use cases. 83 percent of gift card notes were personal in nature.

2024 173

2024 2023 Food Order 2013 173

Lavu

NOVEMBER 17, 2023

This involves sourcing wholesale ingredients, reducing waste, and adjusting menu prices as needed. This approach helps increase sales of high-margin items, reduce waste and inventory costs, and ultimately improve profit margins. To enhance profits, effective food cost management is key.

Fast Casual 123

Fast Casual Fine Dining Food Truck Loyalty Program 123

Modern Restaurant Management

MAY 26, 2022

Gaining a deeper insight into this category can lead to efficiencies, less waste, better quality, as well as how to navigate supplier and distributor relationships. it is important to know with whom you are working so you know how close you are to the category experts/source providers. Is aware of where product is sourced / shipped.

Management 175

Management Management Webinar Seasonal Menu 175

Restaurant365

SEPTEMBER 10, 2021

The data from inventory management can help you place more accurate orders, calculate exact food costs, make informed menu changes, and address potential sources of food waste. However, it doesn’t account for potential real-life areas of inventory waste, like portioning mistakes, kitchen waste, or server errors.

Inventory 138

Inventory Management Management Point of Sale 138

Modern Restaurant Management

MAY 17, 2023

Implement a Loyalty Program Offering rewards like free food or a special perk for signing onto a loyalty program can motivate customers to try out a new restaurant and create a positive first experience. Another is to add convenience like saved orders, saved payment methods or Apple Pay, loyalty programs, and personalized offers or perks.

Loyalty Program 186

Loyalty Program Mobile Ordering Social Media Customer Experience 186

7 Shifts

JANUARY 31, 2024

Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. Some restaurant managers work directly with the chef to plan menu item selection or daily specials. Log item transfers and wastes. Stock incoming inventory.

Management 195

Management Management Kitchen Safety Front of House 195

Culinary Cues

JULY 31, 2023

The team is the source of energy, the adrenaline, and the fire that brings a kitchen to life. This is a business of pennies – pennies that can disappear very quickly through waste, spoilage, and improper cooking. Become flavor enthusiasts and work constantly to discover how food ingredients work together to build something special.

Kitchen Safety 324

Kitchen Safety Back of House Front of House Food Safety 324

Cheetah

JULY 1, 2021

Important hidden costs that operators sometimes overlook include waste, gas money and countless billable hours spent on roaming the aisles of wholesale warehouses like Restaurant Depot. JIT also guarantees you get 100% usable product, which translates to zero waste. To go around this, consider the ‘Specials Menu’.

Customer Experience 148

Customer Experience Fine Dining Front of House Customer Service 148

Cheetah

JULY 1, 2021

Important hidden costs that operators sometimes overlook include waste, gas money and countless billable hours spent on roaming the aisles of wholesale warehouses like Restaurant Depot. JIT also guarantees you get 100% usable product, which translates to zero waste. To go around this, consider the ‘Specials Menu’.

Customer Experience 148

Customer Experience Fine Dining Front of House Customer Service 148

Ken Burgin

JUNE 6, 2023

Marketing and Promotion Training: Use ChatGPT to generate content on various marketing strategies, social media promotion, and special event planning. Sustainability Practices: Create learning modules about incorporating sustainability practices into the restaurant, including waste management, energy efficiency, and sourcing local produce.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

Perfect Daily Grind

MAY 7, 2023

Sourcing and buying green coffee is certainly a big part of this, but efficient inventory management is also paramount. These are specially-designed storage containers which are available in different shapes and sizes. As a result, roasters will minimise waste and make sure that the older batch of coffee doesn’t stale and taste flat.

Supplies 176

Supplies Management Management Food Safety 176

MBB Hospitality

NOVEMBER 15, 2023

Leveraging technology can streamline these processes, reducing waste and ensuring precise portion control. Waste Reduction and Sustainability Practices Minimizing waste is crucial in managing restaurant food costs. Beyond basic waste reduction, consider implementing a comprehensive sustainability program.

Seasonal Menu 52

Seasonal Menu Food Waste Loyalty Program 52

The Restaurant Times

MAY 25, 2021

Source: Washington Hospitality Association. Waste Management . There is a lot of waste generated in restaurants daily, from the peels of groceries to the food that the customers waste. Mismanaged waste can lead to bacterial or fungal infections among the staff and guests. Ensure Cleanliness In Bathrooms.

Food Safety 98

Food Safety Kitchen Safety License Audits 98

Modern Restaurant Management

NOVEMBER 15, 2022

One way to maximize pricing efficiency is to raise standard menu prices but keep specials priced low, offering something of value to the bargain hunters in the customer base. Consider resizing menu items down, especially if you notice consistent food waste from a specific item.

Pricing 192

Pricing Food Supply Seasonal Menu Menu 192

Lavu

DECEMBER 9, 2019

Minimize Waste. Even though more than 37 million people struggle with hunger in the United States alone, 30 to 40 percent of all food produced is wasted, according to the United States Department of Agriculture , and the restaurant industry is far from innocent.

Food 91

Food Point of Sale Seasonal Menu Waste 91

Modern Restaurant Management

JANUARY 3, 2024

Let’s explore some ideas on how you can implement this in your establishment: Support community farmers and suppliers by sourcing ingredients locally, contributing to the growth of the community’s economy. Implement eco-friendly practices, such as reducing waste or using sustainable packaging.

2024 204

2024 Social Media Customer Experience Events 204

Modern Restaurant Management

APRIL 8, 2020

The National Restaurant Association found that almost half of consumers surveyed consider a restaurant’s sustainability efforts — such as recycling, donating food, or reducing food waste — when making the decision to spend money on a venue. Even better?

Events 186

Events Beverage Recycling Seasonal Menu 186

Ken Burgin

NOVEMBER 15, 2021

People assume this is excellent value by virtue of it being called ‘house wine’ – you sourced it for $7 and sold it for $29 or $34.50. Reds, whites, rose, sparkling, some lower and medium-priced, plus a few high-priced items for special occasions. Watch for waste and over-pours – the stocktake system should pick up on that.

Point of Sale 147

Point of Sale Back of House Beverage Email Marketing 147

Restaurant365

APRIL 14, 2020

No matter what business model your restaurant is operating on, managing your restaurant inventory helps you prevent waste, lower your food cost, and maximize your bottom line. In a time when your business is experiencing fluctuations, reusing ingredients will also help ensure you cycle through your inventory before spoilage or waste.

Inventory 109

Inventory Delivery Management Management 109

7 Shifts

FEBRUARY 5, 2021

Inventory management software is one great resource to help cut down on food waste, food cost and ensure that everything in your back-of-house is streamlined for transparency and profitability. If one guest is a big fan of martinis, having the data to let anyone on staff know can make for a special experience.

Social Media 370

Social Media Front of House Back of House Point of Sale 370

The Rail

SEPTEMBER 2, 2022

By Briana Hilton, Contributor The “ slow food movement ” has been given a big push by new post-pandemic demands, with many restaurants now nearshoring or reshoring (sourcing supplies closer to their location so as to have greater control over supply). They can order products as they need, reducing inventory and waste.

Supplies 52

Supplies Management Management Food Supply 52

Mad Mobile

FEBRUARY 26, 2024

Meanwhile, a restaurant’s bar program represents a significant source of total revenue. Loss, waste, inconsistency — without careful management of bar inventory, you’re quickly losing a decent chunk of money. You may be wasting 10% of product We may be talking about bar inventory here, but food waste trends bear mentioning.

Inventory 40

Inventory Bar Management Management 40

Bottleneck Management

JUNE 8, 2022

Environmental health solutions that prevent waste and pollution at the source. Special Gifts – Give the gift of Clean Water to celebrate someone special. The Strategy: Research, outreach, education, organizing, advocacy, and policy action at the local, state, and national levels.

Restaurant Law 78

Restaurant Law Education Waste Dine-in 78

The Rail

MARCH 27, 2024

Reduce the food waste you generate. You can pinpoint your VIP customers and elevate their experience with special promotions. This increases the likelihood of conversions when sending discounts or special offers. Having data sources flowing into your analytics system means you can generate valuable reports.

Email Marketing 52

Email Marketing Point of Sale 2024 Seasonal Menu 52

Future Food

NOVEMBER 7, 2021

Re purposing It has been inspiring to see the commitment of modern food and hospitality operators in minimising their impact on the environment, through the reduction in food and equipment waste across the sector. Day of the week Specials. What would you like to know more about? Do you have an article request?

2022 148

2022 Food Supply Entertainment Hospitality 148

Clover - Restaurants

APRIL 25, 2024

To help control cost: By precisely documenting ingredient quantities, recipe cards can help minimize food waste –and as a result, optimize profitability. As a gift –Whether it’s for a special event, a holiday, or just a thank-you-for-being-our-guest occasion, a recipe or ingredient card can make a thoughtful gift for your guests.

Design 52

Design Loyalty Program Social Media Allergens 52

Cheetah

JUNE 18, 2021

Restaurant operators might be wasting hours wandering around huge food warehouses and scurrying between separate speciality stores. Restaurants get freshly cut produce and ready to cook seafood, direct from the source, all prepared to the restaurant’s specs. So why don’t restaurant owners choose more honest wholesale suppliers?

Small Business 130

Small Business Customer Service Pricing Waste 130

Culinary Digital

JANUARY 16, 2024

Additionally, this focused ingredient inventory significantly diminishes the risk of food spoilage due to the swift use of the ingredients, maintaining freshness, and reducing waste. Faster Cooking Times: As kitchen staff specialize in a narrower range of dishes, their expertise grows, resulting in faster and more efficient cooking.

Menu 52

Menu Equipment Customer Service Customer Experience 52

The Restaurant Times

FEBRUARY 28, 2023

Yet, according to BCG , only one out of every five restaurants fully utilize the vast amounts of data they have access to from various sources. Still, you may also have configurable data sources, such as customer traffic or Wi-Fi connections, that allow you to analyze trends. Then, consider purchasing less of those ingredients.

Operations 52

Operations Point of Sale Seasonal Menu Customer Experience 52

Open for Business

MAY 19, 2023

With the promise of lower labor costs, less waste, more effective marketing, and a better guest experience, it’s easy to see why. Restaurants can use AI to create contactless drive-throughs, track inventory and demand data to reduce waste, and track customer behavior to create more successful promotions, just to name a few.

2023 78

2023 Hospitality Loyalty Program Email Marketing 78

Sante

NOVEMBER 18, 2020

“This year marks our third successful release of Nocino, and it’s become a special tradition for our distillery,” said co-owner Marat Mamedov. Their line of locally sourced, carefully crafted, small batch, premium libations offers rich, smooth, refined, and delicious results. ” About Boardroom Spirits.

Recycling 130

Recycling Sustainability Waste Customer Experience 130

Squirrel Systems

FEBRUARY 16, 2024

Consumers are increasingly aware of the environmental impact of their food choices, leading to a surge in demand for locally sourced, organic, and plant-based options. They can also manage reservations and special requests, ensuring personalized service that meets the expectations of diners seeking unique experiences.

2024 52

2024 Technology Menu Mobile Ordering 52

The Restaurant Times

JANUARY 13, 2022

From brands such as Hello Tempayy, which offers a variety of plant-based protein options, to Imagine Meats , Wakao , and Good Dot , which manufacture vegan meats on Indian soil, to Soft Spot, Liveyumfoods.com, which specializes in vegan cheese alternatives. . Source: Inhabitat. Sustainable Living And Meals . Technology To Flourish.

2022 75

2022 Outdoor Beverage Waste 75